Although I put a great deal of emphasis on growing as much of our food as I can, I've come to realize there are still areas in which I could do better. Apparently a lot better.
In the garden each year, I plant a couple of parsley plants. (Can't get the darn things to winter over in our area so have to start anew each season.) During the summer, I use the fresh parsley from these plants, running outside with scissors in hand frequently to snip off a few stalks for adding to many of the meals I cook.
But in the past when I've though about drying some parsley to have for use during the winter months, I've always (she admits shamefacedly) figured buying dried parsley at our organic co-op was so time and labor saving that I have never bothered to dry my own.
Last fall before a killing frost put them out of commission, I had such big, beautiful and lush looking parsley growing that I cut down both plants and dried the leaves in our dehydrator.
In using our own home grown and dried parsley this winter, I've come to appreciate what has to be the much higher quality of my own compared to that purchased. The above picture shows a tablespoon of my parsley on the left and some I purchased on the right. (In real life, the purchased parsley looks even more yellowish-brown in color than in the picture!) Can hardly believe how much more vibrant and colorful mine is. And here's the real clincher, folks. The flavor of mine is far superior. Well, duh. Who would thunk it? Not me. Silly, silly me.
Just shows to go ya, I still have (lotsa) room to learn and grow in continually producing and preserving more of the food we ingest . . . even such a (seemingly) insignificant thing as parsley.
This gardening season, I'm putting in six parsley plants and will have a stash of half-gallon jars of dehydrated parsley squirreled away in my pantry come fall. You can count on it.
Fat and Fun
58 minutes ago